Unique Antipasto Salad With Dijon Dressing

• 2 cups turned carrots
• 1 12 cups thick sliced celery
• 1 cup fresh sliced fennel bulb
• 2 tablespoons kalamata olives, rinsed and quartered
• 2 tablespoons capers, rinsed
• 1 12 teaspoons dried Italian herb seasoning
• 2 medium garlic cloves, pressed
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 14 teaspoon salt
• 14 teaspoon cracked black pepper
• 1 12 tablespoons fresh lemon juice
• extra virgin olive oil

1. Bring enough salted water to a boil that will cover the veggies.
2. Once water is rapidly boiling, place in the carrots for about 4 minutes.
3. Then add to the boiling water the fennel and the celery.
4. Cook for one more minute.
5. Immediately strain through a colander and rinse with cold water.
6. Pat dry and place in a bowl with capers and olives.
7. Whisk together the herbs, garlic, mustard, honey, salt, pepper and lemon juice.
8. Whisk in a little olive oil at the end.
9. Toss with the veggies and let marinate for at least fifteen minutes.

carrots, celery, kalamata olives, capers, garlic, mustard, honey, salt, cracked black pepper, lemon juice, extra virgin olive oil

Taken from www.food.com/recipe/unique-antipasto-salad-with-dijon-dressing-270013 (may not work)